1 ½ cups pecans, chopped
1 ¼ cups lightly packed brown sugar
5 tbs ground cinnamon
2 lbs bread dough (like Rhodes), thawed and cut into 24 pieces
1 ½ sticks unsalted butter (12 tbs), melted in a dish
Preheat oven to 350F. Grease a 9x13" casserole dish with cooking spray. Pour chopped pecans into dish, spreading them into a single layer. Set aside. In a small dish, combine brown sugar and cinnamon. Toss the mixture with your fingers to break up the brown sugar until it is crumbly. Working with one dough ball at a time, dip dough into butter, ensuring all sides are coated. Then, place the dough ball into the cinnamon sugar mixture, tossing until all sides are coated. Place coated dough ball in the prepared baking dish. Repeat with all remaining dough balls placing dough in a single layer until it fills the casserole dish. Combine the remaining butter and cinnamon sugar mixture, stirring with a spoon until fully incorporated. Drizzle mixture over the casserole. Place sticky buns in the oven and allow to cook uncovered for 40 minutes. Once cooked, remove dish from the oven and allow to cool for 5 minutes. While the sticky buns are cooling, line a baking sheet with parchment paper. Once cooled, flip sticky buns onto the baking sheet. Best served immediately or reheated for 10-25 seconds.